Ruby red, rich and fruit filled on the nose with soft tannins
| Vinification | In thermo-regulated stainless steel vats following a thorough double sorting on receipt. Use of maceration, aeration, and temperature control in the search for harmony, fruit, elegance, and depth. |
| Vineyard Soil | Clay-limestone from upper Turonian ( Jurassic): the microclimate around Saumur is the hottest and driest spot in the entire Loire Valley. |
| Harvest | Mechanical, in October, at a medium yield of 45 hl/ha in order to ensure concentration of flavors in the grapes |
| Tasting Notes | A ruby red Cabernet Franc, rich and fruit filled on the nose, backed up with soft tannins. Much appreciated in restaurants as it goes equally well lightly spiced fish or meat. |
| Cellaring | 3-10 years |
Ruby red, rich and fruit filled on the nose with soft tannins. Pairs with spiced fish and meat. 50-60 hl/ha yield, 3-10 year cellaring potential.
